Banana Coffee Cake

By · Print This Post Print This Post

I also have a revised recipe for this coffee cake that is dairy-free and uses slightly less sugar.

IMG_3831xThis is not your typical coffee cake. Thanks to the banana in the recipe, it is very moist and stays that way even after a couple days. Great for breakfast, brunch, and snacking. I’m submitting it to The Gluten-Free Homemaker for a blog carnival of gluten-free breakfast foods. So, if you’re looking for more gluten-free breakfast ideas, check out this week’s edition of “What Can I Eat That’s Gluten-Free?”

Banana Coffee Cake


Filling Layer:
1/2 Cup brown sugar, packed
1 TBSP butter, melted
1 tsp ground cinnamon

Cake Batter:
1/2 Cup butter, softened
1 Cup sugar
2 eggs
3/4 Cup brown rice flour
1/2 Cup cornstarch
1/4 Cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1 tsp salt
1 or 2 very ripe bananas, mashed
1/3 Cup milk


  1. Preheat oven to 350° F. Prepare  a 9″ cake pan by spraying with oil.
  2. Mix together the filling ingredients and set aside.
  3. In a large bowl, cream together butter and sugar. Add egg and beat well.
  4. In a medium bowl, mix together the dry ingredients (brown rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt) and then mix into the butter/sugar/egg mixture.
  5. Add bananas and milk. Stir well.
  6. Pour about 3/4 of the batter into the cake pan.
  7. Spoon in the filling and gently spread it over the top. It doesn’t need to be smooth and even.
  8. Pour the remaining batter over the filling. It doesn’t need to cover the filling completely.
  9. Bake at 350° F for 40-45 minutes.

Additional Notes:

  • This also works in a 8×8 baking pan.
  • You can also add chopped nuts to the filling.
  • This cake also freezes well. I have wrapped and frozen individual portions, so that we can take out one at a time and heat it in the microwave. Great morning treat to grab-and-go on the way to the office.
  • You may also want to consider this gluten-free recipe for breakfast meetings, tea parties, baby showers, bridal showers, etc.
Categories : Breakfast, Desserts, Recipes



Heather, this looks delicious. If I had time, I’d go make it right now. Thanks for linking up.


OMG…this looks amazing!!!


MMMMM. I have all the ingredients. Sounds like tomorrow’s breakfast treat.


I love how bananas improve the gf texture! Makes things light and fluffy. Your recipe looks great.


Wow that looks really good. I could eat that with a spoon. I wonder how my new found butter that’s not butter would work in this recipe. I’m going to have to give it a try once I get more bananas. My little monkey ate them all.


Perfect! I am planning a fall baby shower where everything is going to have the warm fall flavors like pumpkin and apples. I think this recipe will fit right in also. It might not be a traditional fall flavor but it has many of the same spices. Can’t wait to try this!


[…] I’ve been intrigued by the blog carnival Slightly Indulgent Mondays at Simply Sugar and Gluten Free. I love the idea of changing your recipes to be a little healthier than they were before. Especially if they still taste as wonderful as they did before. So, I decided to try changing my recipe for Banana Coffee Cake. […]


i really love Cakes and i am always looking for some new cake recipes on the internet.*,:


wow! that looks bomb! I’m so going to have to make that!


Made this today and forgot to put in an additional egg due to a fussy baby. So I only put one egg and it turned out delicious still. I had to bake it for about 20 min longer and it was a little sweet. Next time I will be sure to remember the additional egg and leave out 1/4 cup of the sugar.
Overall, very good recipe for Gluten Free. 🙂


Marisa, Thanks for your comments. It’s always nice to know how a recipe works for others. One of the things I like about this recipe is that it so moist, not as dry as typical coffee cakes are. Glad you enjoyed it.

Leave a Comment